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rotel chicken fajita casserole

(1 rating)
Tootsiemomma avatar
Recipe by
Judi Chandler
@Tootsiemomma
Victoria, TX

Towards the end of the month, when money is tight and the cubbards are looking pretty bare, I tend to get a little more creative in the kitchen. This is one of those scavanger-hunt recipes I have come up with.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For rotel chicken fajita casserole

  • 16 oz
    velveeta cheese
  • 1 can
    rotel diced tomatoes
  • 12 oz
    fully cooked chicken fajita strips or sliced chicken breast
  • 32 oz
    frozen southern style hashbrown cubes
  • 0.5 can
    milk

How To Make rotel chicken fajita casserole

  • 1
    Preheat oven to 400 degrees.
  • 2
    Cut up Velveeta cheese into cubes, add to a medium sauce pan along with the rotel tomatoes and half a can of milk. Heat over medium heat until cheese is melted, careful not to burn. Remove from heat
  • 3
    Add frozen chicken fajita strips or sliced chicken breast to the cheese mixture. Stir to warm the chicken. Add frozen hashbrowns and stir to coat thoroughly.
  • 4
    Spread mixture in a casserole dish, cover with foil and bake for 45-60 minutes or until potatoes are cooked through. Remove foil during last 10 minutes if desired, to brown the top.
  • 5
    Let cool and serve. :)
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